chicken fried rice recipe

Discussion in 'SW Winter Warmer Recipes' started by vonvon84, 6 February 2011 Social URL.

  1. vonvon84

    vonvon84 Member

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    Just thought I'd put this recipe on

    Friend told me about this as they are also on slimming world. Made this for me and hubby last night and it's fantastic an far as I can see syn free :)

    Tastes exactly like our takeaways :)

    The secret is using cooked chicken breasts and cooking and cooling rice overnight

    Serves 2-3

    Boil 200g long grain rice then drain and cool overnight in fridge
    2 cooked chicken breasts skinned etc ( we just picked up from super Market)
    4-6 chopped spring onions
    Dark soy sauce

    Once rice cooled cut chicken into fine strips

    Fry spring onions lightly in fry light so still have a slight crunch and add the cooked chicken now add soy sauce to coat the chicken an fry for about 3-4 min now add rice an some more soy sauce - I used quite a bit of soy sauce about 1 3rd of bottle

    I made up some mayflower curry sauce to go with it(£1 from farmfoods) which is amazing and exactly like takeaway curry sauce im told this is 4 syns for the full box so prob only about 0.5 syn each per portion made up

    Hope u enjoy :)
     
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  3. redmel

    redmel Dreamer

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    Thank You for this

    I will definitely give it a try:)

    Mel x
     
  4. Mel-hugz

    Mel-hugz Full Member

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    Ive always made fried rice like this i feel good now haha!
     
  5. Maverick

    Maverick Gold Member

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    Just to confirm, Mayflower curry sauce is 4 syns per 100ml made up as directed. I love the stuff, was gutted my local farmfoods doesn't appear to have it any more.
     
  6. babystar31

    babystar31 Gold Member

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    Fab, thanks so much for this. Ive been craving a "good" chicken fried rice and curry sauce all week but grudge the syns needed for one from the chinese. Will be trying this tonight xx
     
  7. peachy7

    peachy7 Silver Member

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    jasmine rice is best for fried rice as its slightly sticky.... (from a chinese cook book), i also use thighs (as recommended cos they have more flavour than breast) and scrambled a couple of eggs in too, but i dont cool my rice overnight and its perfect
     
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